Tropical Coconut Rice Pudding Breakfast Bowl

By Peachy Palate

This Rice Pudding bowl is vegan, super creamy and comes with a tropical twist with desiccated coconut and coconut milk. Topped with tangy passionfruit (or any tropical fruit you like), peanut butter and Linwoods Shelled Hemp and coconut flakes.

Rice Pudding

Preparation Time – 5 minutes

Cooking Time – 30 minutes

Servings – 2



  • 1 cup (approx. 250 – 300g) of cooked jasmine or arborio rice
  • ½ a can of full fat coconut milk
  • 1 tbsp unsweetened desiccated coconut 
  • 1 – 2 tbsp maple syrup to taste
  • 1 tsp lime zest
  • ½ tsp vanilla extract
  • 2 heaped tbsp Linwoods Shelled Hemp + more for topping

Rice Pudding


  1. Place all ingredients in a pot over a medium heat. Bring to the boil and then simmer for about 10 minutes until thickened and creamy.
  2. Add a little water or thinner coconut milk, from a carton, to thin out if it becomes too thick for your liking.
  3. Serve rice pudding topped with passionfruit, peanut butter (or cashew), some more hemp seeds and coconut flakes!

Rice Pudding


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